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Old 11-15-2010, 06:34 AM   #21
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Warning noted. I have cut way back on my sugar intake as I get older...I have gone from a dozen or more Krispy Kremes at one time to now I am almost down to one at a time. Where there any early signs that sugar was going to be a problem?
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Old 11-15-2010, 01:26 PM   #22
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No, just the typicall stuff getting fatter and fatter. Very low blood sugar levels. But a few years later ...diabetes.
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Old 11-15-2010, 03:45 PM   #23
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Just scaled down a Dutch Babies recipe so that I could make a single serving for my DW. It came out amazing. So yet again, I share it with all of you.

Single serving Dutch Babies recipe:
Ingredients:
1/4 cup flour
1/4 cup milk
1/4 cup butter
1 extra large egg

Preheat oven to 425 with a 6-inch dry cast iron pan in it (I got a Griswold 6-incher for $10 and it's perfectly seasoned now). You may be able to use a similar sized ramekin for the same thing.

Thoroughly beat the egg in a bowl. Add the milk and beat until smooth. Add the flour and beat until smooth, all with a wire balloon whisk.

Remove the pan from the oven and add the butter. Stir until melted. Pour the batter into the pan and put back in the oven. Cook for 15 minutes. Remove and fill with something great.

I put sliced peaches, dusted with powdered sugar and with a dollop of whipped cream on top. My DW loved it. It tickled me to be able to make her the perfect size Dutch Baby.

Seeeeeeya; Goodweed of the North
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Old 11-16-2010, 08:21 PM   #24
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Quote:
Originally Posted by Goodweed of the North View Post
Just scaled down a Dutch Babies recipe so that I could make a single serving for my DW. It came out amazing. So yet again, I share it with all of you.

Single serving Dutch Babies recipe:
Ingredients:
1/4 cup flour
1/4 cup milk
1/4 cup butter
1 extra large egg

Preheat oven to 425 with a 6-inch dry cast iron pan in it (I got a Griswold 6-incher for $10 and it's perfectly seasoned now). You may be able to use a similar sized ramekin for the same thing.

Thoroughly beat the egg in a bowl. Add the milk and beat until smooth. Add the flour and beat until smooth, all with a wire balloon whisk.

Remove the pan from the oven and add the butter. Stir until melted. Pour the batter into the pan and put back in the oven. Cook for 15 minutes. Remove and fill with something great.

I put sliced peaches, dusted with powdered sugar and with a dollop of whipped cream on top. My DW loved it. It tickled me to be able to make her the perfect size Dutch Baby.

Seeeeeeya; Goodweed of the North
i bought a can of dutch baby mix from williams sonoma. then had to order a cast iron skillet, so haven't had them yet. have you have cut down a mix recipe? would love to have it if you have.
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Old 11-16-2010, 09:32 PM   #25
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Quote:
Originally Posted by babetoo View Post
i bought a can of dutch baby mix from williams sonoma. then had to order a cast iron skillet, so haven't had them yet. have you have cut down a mix recipe? would love to have it if you have.
The recipe that I posted just before yours, is cut down to a single serving. The original called for 4 large eggs, 1 cup of flour, 1 cup of butter, and 1 cup of milk. The recipe that I posted makes a dutch baby just right for one person. It perfectly fills a 6 inch pan.

Seeeeeeya; Goodweed of the North
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Old 11-16-2010, 09:36 PM   #26
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Is this the same recipe as the one you posted a while ago, remember when we had that long conversation about our pancakes?
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Old 11-17-2010, 12:51 PM   #27
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Quote:
Originally Posted by CharlieD View Post
Is this the same recipe as the one you posted a while ago, remember when we had that long conversation about our pancakes?
Hi Charlie; This is a completely different recipe. It's makes a German pancake that is similar to Yorkshire Pudding. I think you would enjoy it. But it does have to be eaten fresh.

Seeeeeya; Goodweed of the North
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eggs, flour, milk, oil, recipe

Small Batch of Pancakes My wife loves my pancakes. But I'm not supposed to eat the as I'm diabetic. So I always end up with leftover pancakes, which often sit in the fridge until they are no good (she doesn't eat leftovers very well). I was talking to my youngest daughter who had a similar dilemma. Often, do to her and her husband's work schedule, she has leftover pancakes after making a single batch. She came up with an great answer, which I've improved upon a little. For my recipe, I always mix the dry ingredients together first, and then add the wet ingredients. My daughter figured out that she can premix the wet and dry ingredients separately, then use as much dry as needed for the occasion, and as much liquid as is needed. The rest can be stored separately in the fridge and pantry. That way, you only make as much batter as you need. The wet and dry are already together in the proper ratios. The improvement I made was to mix the oil and egg together first, like I was making mayonaise. The egg emulsifies the oil so that it mixes easily and smoothly with the milk. It stays in a homogeneous mixture until you need it. Here's how you mix it four four batches of premix: Dry Ingredients: 4 cups flour 8 tbs. sugar 2 tsp. salt 1/2 cup baking powder Wet Ingredients: 1/2 cup cooking oil 4 extra large eggs 3 cups milk For a single batch, simply remove 1 cup dry ingredients and place in a bowl. Then add 1 cup of the wet ingredients. MIx, cook, and eat. I tried it tonight just to make sure the quality was still there. It was. And there were no leftovers.:mrgreen: Seeeeeya; Goodweed of the North 3 stars 1 reviews
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